Sunday, 27 June 2010

Potato and Spring Onion: A quick sabzi

Where have I been? Its a question I ask myself more than you would have asked me. Mid way into 2010, I find myself with one thing that I have never been comfortable with - Change (with a capital C), or to be more precise Unplanned Change. Yeah yeah..."Change is the only constant" wise men have cited and so have the management books, but I am someone who just runs away from it. Maybe because I am too lazy or maybe (as my husband says) because I am a control freak.

And yet, this year has been full of unplanned changes. Change of job (which I wanted), followed by unplanned changes at personal front and professional front too. I do not know what tomorrow holds. If I were someone else, I might have enjoyed the roller coaster ride. But not me! The only bright spot has been an official visit to London (Yipee!). I hope I can blog about it sometime soon.  

Coming to food, sharing a recipe which I have loved as a kid, and still do. Its quick, simple, has minimum spices and has one of my favourite veggies - Spring Onions (also called Scallions or Green Onions).


Potatoes: 3 medium, diced in small cubes
Spring Onion: a bunch, finely chopped (approx 2 cups)
Onion: 1 medium, finely chopped
Mustard oil: 2 tbsp
Turmeric: 1/3 tsp
Red chilli powder: 1/3 tsp
Jeera / Cumin Seeds: 1/2 tsp
Salt: To taste


- Heat oil in a kadhai / heavy bottomed pan, till it starts smoking. Turn off the heat and let the oil cool
- Turn on the heat again, and when the oil is hot enough, add the cumin seeds. Let the seeds splutter.
- Add the rest of the ingredients, including the spices. Mix well.
- Lower the heat. Cover and cook. Do lift the lid and stir every few minutes to ensure that the potatoes do not stick to the bottom.
- The potatos should be done in around 10 minutes.
- Serve hot with dal - rice or parathas / chapatis.

Sending this over to Weekend Herb Blogging # 239 hosted this week by Mele Cotte. The event is managed week on week by Haalo of Cook (Almost) Anything Atleast Once